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Rogers' Recipes
| 1/2 angel food cake | 4 bananas, sliced |
| 1 can crushed pineapple in its own juice | 1 pkg. fat-free pudding |
| 1 bag frozen strawberries | 1 pkg Lite Kool Whip |
Break cake into small pieces. Layer the pineapple, strawberries, bananas, pudding and Kool Whip in a punch bowl until all of the ingredients are used. Chill and serve.
Note: Instead of angel food cake you can use light yellow cake made from cake mix.
| 4 tablespoons sweet paprika | 3 teaspoons ground white pepper |
| 3 tablespoons plus 1 teaspoon salt | 3 teaspoons ground black pepper |
| 4 teaspoons onion powder | 2 teaspoons dried thyme leaves |
| 4 teaspoons garlic powder | 2 teaspoons dried oregano leaves |
| 4 teaspoons ground red cayenne pepper |
Mix together in a small bowl. Keep in a shaker. Makes about 11 tablespoons or about 8 ounces by volume. Use to season fish for blackening
.
| 1 3 to 4 pound chicken | 2 bay leaves |
| 1 medium-sized onion | 6 black peppercorns |
| 6 pieces celery | 4 sprigs parsley |
| 6 carrots scraped and cut up | 1 gal water |
| 1 leek or 5 green onions | Salt |
Place all ingredients with chicken in a large heavy kettle with a close-fitting cover.Allow to cook slowly for 2 1/2 to 3 hours, until chicken is very tender but does not fall from the bones. If you use a fryer, cut the cooking time to an hour and fifteen minutes. Allow to cool in stock. Here are the net results:
| 2 1/2 quarts chicken broth | 1 cup skin chicken |
| 1 cup white meat or 2 cups dark meat | 6 ounces bone |
| 2 pieces of breast of chicken |
A variety of chicken dishes can be made with Chicken in the Pot as the foundation.
Try Golden Chicken and Spaghetti on Page 4, Chicken Taco Casserole on Page 35.
| Non-stick cooking spray | 4 ribs celery, chopped fine |
| 1 teaspoon chili powder | Salt and pepper to taste |
| 2 medium onions, chopped fine | 1 clove garlic, minced |
| 1 tablespoon Worcestershire sauce | 1 pound shrimp, peeled and deveined |
| 2 bell peppers, chopped fine | 1 can tomato sauce |
| 1 tablespoon Louisiana Hot Sauce | 1 package McCormick's dry spaghetti mix |
Double spray a large skillet with cooking spray. Add onions, bell pepper, celery and garlic. Sauté the ingredients. Add tomato sauce, spagetti mix, chili powder, Worcestershire sauce, hot sauce and salt and pepper to taste. Let simmer for 30 minutes. Add shrimp. Cover tightly and cook on low heat for about 1 hour. Serve over rice. Serves 4.
| 4 10 inch flour tortillas | 1 15 ounce can black beans, drained |
| 1/2 pound lean ground beef | 1 10-ounce can tomatoes with green chili peppers, undrained |
| 1 cup chopped onion | 2 teaspoons chili powder |
Wrap tortillas in foil. Heat oven to 350 degrees. Place wrapped tortillas in oven and heat for 10 minutes. Meanwhile, for filling, cook ground beef and onion till meat is brown and onion is tender. Drain. Stir in Black beans, tomatoes with chili peppers and chili powder. Simmer uncovered for 5 minutes or to desired consistency.
Reserve 1/2 cup filling; set aside. Spoon 1/4 of the remaining filling onto each tortilla just below the center. Fold bottom edge of tortilla up and over the filling. Fold opposite sides of the tortilla in, just till they meet. Roll up from bottom. Top with some of the reserved filling. Sprinkle with chopped green onion. Makes 4 servings.
Preparation time: 15 minutes; cooking time: 10 minutes.
Per serving: protein 23 grams, carbohydrates 49 grams, fat 12 grams, cholesterol 37 milligrams, sodium 324 milligrams, potassium 635 milligrams
.
Lite No-Fat Celery Seed Dressing
| 1 1/2 teaspoon unflavored gelatin | 1/2 teaspoon scraped onion |
| 1/4 cup cold water | 2 teaspoon celery seed |
| 1 cup boiling water | 1 teaspoon salt |
| 2 teaspoon dry mustard | 24 packets Equal sweetener |
| 1 cup white vinegar |
Sprinkle gelatin on cold water in a small mixing bowl. Add boiling water and stir until gelatin dissolves completely. Mix white vinegar with mustard until the mustard is well wetted. Add remaining ingredients and stir well. Chill. May be used on pineapple and cottage cheese salad as well as other salads calling for celery seed dressing.
Makes a little more that a pint.
MIX AND LET STAND 15 MINUTES:
| 1 cup sugar | 1 egg, beaten |
| 1/2 stick margarine, melted | 2 cups peeled, chopped apples |
ADD TO FIRST MIXTURE:
| 1 cup sifted flour | 1/4 teaspoon cinnamon |
| 1/2 teaspoon salt | 1/2 teaspoon soda |
(OPTIONAL) THEN ADD:
1/2 cup nuts
1/2 cup raisins
Bake at 350 degrees oven for 30 to 35 minutes in a greased and floured 8x8-inch square pan.
Note: This recipe was a winner in the weekly Springfield News-Sun recipe contest. It was submitted to the paper by the late Mrs. Charles Overholser (better know to us as Aunt Ruth). She said that she got the recipe from a friend, a native of Michigan.
| 1 1/2 lbs ground beef chuck | 1 tablespoon minced yellow onion |
| 1/2 cup uncooked rice | 1 can (10 1/2 ounces) condensed tomato soup |
| 1 1/2 teaspoons salt | 1 soup can water |
| 1/4 teaspoon black pepper | 1/4 cup ketchup |
Using hands, mix together beef, rice, salt, pepper and onion in large bowl. Shape into two inch balls. Mix tomato soup, water and ketchup in a medium-size heavy kettle or saucepan. Bring to simmering over medium heat. Add meatballs; adjust heat so mixture bubbles very gently. Cover and simmer 1 hour.
Makes: 6 servings prep time: 10 minutes. Cook: 1 hour
| 2 1-pound, 1-inch-thick beef chuck steaks, trimmed | 3/4 teaspoon salt |
| 1 medium-size yellow onion, peeled and sliced | 1/4 teaspoon garlic powder |
| 1 can (10 3/4 ounces) cream of mushroom soup, undiluted | 1/4 teaspoon black pepper |
| 1 can (14 1/2 0unces) stewed tomatoes, with their juice | 8 small, unpeeled potatoes (about 3/4 pound), quartered |
| 1 tablespoon Worcestershire sauce | 1 package (9 ounces) frozen cut green beans, separated |
| 1/2 teaspoon dried leaf thyme, crumbled |
Heat oven to 425 degrees. Line 13X9X2-inch pan with heavy-duty aluminum foil, leaving 1 1/2 inch overhang all around. Cut steak into 4 equal portions and place in prepared pan. Top with onion slices. Whisk together soup, tomatoes with juice, Worcestershire sauce, thyme, salt, garlic powder and pepper in a bowl until well blended. Pour over steak and onions. Cover pan with a large sheet of heavy-duty aluminum foil; roll edges tightly with overhang to seal. Bake in 25 degree oven for 45 minutes. Add potatoes; reseal with foil. Bake an additional 45 minutes. Uncover pan; add green beans. Reaseal pan with foil. Bake an additional 15 minutes or until beans are tender and steak is cooked through. Stir well before serving. Makes: 4 servings. Prep: 20 minutes. Cook: Bake at 425 degrees for 1 hour 45 minutes.
| 1 12.3 oz Mori-Nu Firm Lite Tofu | 1 ½ cups unsweetened applesauce |
| 1 ½ cups sugar | ½ teaspoon salt |
| 3/4 cup cocoa | 2 cups unbleached flour |
| 2 teaspoons vanilla | 1 tablespoon baking powder |
With an electric mixer, beat tofu until liquified. Add sugar, cocoa, vanilla and applesauce. Beat well. In a small bowl, blend together salt, flour and baking powder. Add to wet ingredients. If you wish, you may add chopped nuts.
Pour into a 13 x 9 inch pan that has been sprayed with a hint of cooking spray. Bake at 350 F for 20 to 25 minutes. [Recipe adapted by Michele Doucette]
| 3/4 pound well trimmed deli roast beef, thinly sliced | 1 cup finely chopped, seeded cucumber |
| 1 8 ounce container soft cream cheese with chives and onions | 1 cup Kalamata or ripe olives |
| 4 10-inch flour tortillas |
Spread cheese evenly over one side of each tortilla. Top with equal amounts of cucumber and olives. Layer deli roast beef over olives, leaving 1/2-inch border around edge. Roll up tightly; wrap in plastic wrap. refrigerate at least 2 hours or up to 4 hours before serving.
To serve, cut each roll crosswise into 8 slices; arrange cut-side up on serving platter. Can be assembled on platter up to 4 hours in advance. Stored covered in refrigerator.
Alternate recipe: Substitute 1/2 cup spicy steak sauce and 1/2 cup chopped celery for the cucumber and olives.
| 4 lb Cubed Beef | 1 tsp Salt |
| 1 pt Beer | 1 tsp Ground Pepper |
| 3 Sliced Onion | 2 Cloves Chopped Garlic |
| 1/2 cup Flour | Pan spray |
Spray a large skillet and sauté onions until tender. Dredge beef cubes in flour and brown them in a separate sprayed skillet. Add browned meat, salt, pepper and garlic to onions. Add enough beer to cover. Cover tightly and simmer till meat is tender.
Yield: 6 Servings
| 1 lb Lean Ground Beef | 1/3 cup Tomato Sauce |
| 1/2 Minced Onion | 8 Chili Peppers |
| 1 Clove Minced Garlic | 4 Egg |
| 1/2 tsp Chili Powder | 1/4 cup Flour |
| 1 tsp Salt | Pan spray |
In large skillet sauté meat till light brown. Drain excess fat; add onion, garlic, chili powder and salt. Sauté 3 minutes. Add tomato sauce and simmer 10 minutes. If using fresh chilies, place under broiler about 8 minutes. Split chilies down one side and remove skin. Remove seeds. Stuff inside with meat mixture and roll in flour. Heat oven to 350 degrees. Spray an oven pan with cooking spray. Separate eggs. Beat whites stiff; beat yolks light. Fold yolks into whites. Lightly dunk peppers in mixture. Lay in sprayed pan. Bake until lightly browned. Yield: 4 Servings
| 8 large Cleaned Shrimp | 3 Cloves Minced Garlic |
| 4 tbs Lemon Juice | 1 cup Bread Crumbs |
| 4 Tbps. fish broth | 2 tsp Paprika |
| 1/2 cup Chopped Parsley |
Butterfly shrimp but don't cut all the way. Spread and flatten. Place shrimps in individual baking dishes. Sprinkle with portion of lemon juice. Combine fish broth, 5 tbs parsley and garlic in a bowl. Place some of the mixture on each shrimp. Combine crumbs, remaining parsley and paprika and place some on each shrimp. Bake at 400°F for 15 minutes. Garnish with lemon wedges.
| Chicken pieces, browned | 1 can cream of chicken soup |
| Potatoes, carrots, onions, green beans | Sprinkle of parsley and paprika |
Heat oven to 350 degrees. According to the size of your family place the desired amount of chicken and vegetables in a large baking dish. Cover with soup, sprinkle with parsley and paprika. Cover tightly and bake about 2 hours
.
Prepare 4 to 6 hours ahead or the day before:
| 1 1/2 pounds ground beef | dash pepper | 1 teaspoon salt |
| 3 cloves garlic, minced | jalapenos to taste | 1/2 teaspoon oregano |
| 1 can cream of chicken soup | 1 large chopped onion | 1 teaspoon chili powder |
| 1 small can chopped green chilies | 1 medium can tomatoes, drained (1/2 quart) | 1/2 teaspoon garlic powder |
| 1 large can tomato sauce | small jar picante sauce | 2 cups shredded cheddar cheese |
| 1 tomato sauce can water | ||
| 1/2 teaspoon cumin | Monterey Jack cheese |
Brown and drain the ground beef, onion and garlic. Set aside. Mix together remaining ingredients. Add to beef mixture and simmer about 25 minutes. Add cheddar cheese to the mixture and melt. In a greased 8 1/2-by-11 inch casserole, layer cut strips of flour tortillas, alternating with meat (lasagna style). Let set in refrigerator at least 4 hours, overnight is ( best)
| 1 tablespoon garlic-flavored olive oil | 1 1/2 cups Uncle Ben's rice |
| 1 large red onion, shopped | 2 cups chicken broth, boiling |
| 1 large sweet green pepper, cored seeded and chopped | 1 cup jarred spaghetti sauce |
| 4 hot or sweet Italian sausages (12 ounces total), partially frozen | 1/2 cup grated Parmesan cheese |
Heat oven to 350 degrees. Heat oil in large nonstick skillet. Add onion and pepper; saute about 5 minutes or until tender. Cut sausage in 1/2-inch slices. With slotted spoon, remove vegetables from skillet to shallow 2-quart baking dish. Add sausage to skillet; saute 8 to 10 minutes or until browned. With slotted spoon, remove sausages to baking dish. Add rice, broth and spaghetti sauce; stir to combine. Add half the cheese; stir. Cover with foil. Bake in 350 degree oven 30 to 35 minutes or until liquid is absorbed. Uncover; stir. Sprinkle with remaining cheese. Bake uncovered, 10 minutes.
First you marinate the pork in a well blended mixture of olive oil (¼ cup) ketchup (¼ cup) 2 cloves of
crushed garlic, 3 tbs of soya sauce, Worcestershire sauce to taste, a few drops of lime or lemon juice. Marinate in the refrigerator for a few hours in a shallow pan. When the BBQ is nice and hot, put an aluminum shallow pan directly on the hot coal, put about one half inch of apple juice (or any juice but I would not suggest tomatoes - you can even use just plain water if you prefer).
Then try to keep the meat on the part of the grill immediately over the juice pan. Use the marinating sauce to baste the meat as it cooks. You can try that with ribs, steaks, fish; just use your imagination about the aroma or spice in the water pan.
| 8-10 pounds boneless pork butt | 3 tablespoons white pepper |
| 5 tablespoons salt | 2 tablespoons paprika |
| 5 tablespoons cayenne pepper | 2 tablespoons cinnamon |
| 3 tablespoons freshly ground black pepper | 2 tablespoons garlic powder or granulated garlic |
Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long. Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate at least overnight (preferable a couple of days).
Prepare your smoker. Place the pork strips on a grill or rod and smoke until done, 5-7 hours. Don't let the smoker get too hot. Remove the meat and let it cool completely, then wrap well in plastic and foil. The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.
Note: Tasso is highly seasoned, intensely flavored smoked pork. It adds a wonderful flavor to a variety of dishes, from soups to jambalaya to pastas and seafood dishes. It is a staple ingredient in a lot of good Cajun cooking.
| 5 pounds pork butt | 2 tablespoons cayenne pepper |
| 1/2 pound pork fat | 1 tablespoon dry thyme |
| 1/2 cup chopped garlic | 4 tablespoons salt |
| 1/4 cup cracked black pepper | 6 feet beef middle casing (see butcher or specialty shop) |
Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces.
Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachement on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine.
In your homestyle smoker, smoke andouille at 175-200 degrees F for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre.
| 1 1/2 pounds oxtails cut into pieces | 1 t. salt |
| 6 cups water | 1 t. dried rosemary, crushed |
| 2 cups sliced celery | 1/2 t. pepper |
| 2 cups sliced fresh mushrooms | 1 clove garlic, minced |
| 1 cup chopped carrots | 1/2 cup quick-cooking barley* |
| 1 cup chopped onion |
In a Dutch oven combine all ingredients except barley. Bring to boil and reduce heat. Cover and simmer 1 to 1 1/2 hours or until the ox tail is tender. Add barley and return to boiling. Cover and simmer for about 10 minutes or until the barley is done.
*If you use regular barley, add it when you add all of the other ingredients.
| 2 cups butter | 24 oz. chocolate chips | 2 tsp. baking powder |
| 4 cups flour | 2 cups brown sugar | 3 cups chopped nuts (your choice) |
| 2 tsp. soda | 1 tsp. salt | 2 tsp. vanilla |
| 2 cups sugar | 1 8 oz. Hershey Bar (grated) | |
| 5 cups blended oatmeal** | 4 eggs |
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
| 2 cups black beans | 1 clove garlic | 1/4 t. cumin seed |
| 1 ham shank | 1 bay leaf | 1 t. black peppercorn |
| 1/2 cup chopped onions | 1 t. sugar | |
| 1 cup chopped celery | 1/4 t. thyme | |
| 1/2 cup chopped carrots | 1/2 t. chili powder |
Soak beans over night. Drain and reserve liquid. Add enough liquid to the reserved to make 10 cupfuls. Add beans and ham shank and cook for 2 1/2 to 3 hours. Remove the ham shank and let it cool. Add the remaining ingredients and cook for another hald hour. Cut the meat from the bone and cube. Add to the soup. Bring to boil and take off of the fire. Serve in bowls with sour cream.